Menthya Soppu Palya

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Recipe

Ingredients

2 bunches	fenugreek leaves (menthya soppu)
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	chana dal
2 units	dried red chilies
1 pinch	asafoetida
1 unit	medium onion, finely chopped
1 unit	medium tomato, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	jaggery
—	salt to taste

Instructions

1. 1 Wash the fenugreek leaves thoroughly and chop them finely.
2. 2 Heat coconut oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add urad dal, chana dal, and dried red chilies. Fry until the dals turn golden brown.
5. 5 Add a pinch of asafoetida and stir well.
6. 6 Add the chopped onion and sauté until it becomes translucent.
7. 7 Add the chopped tomato and cook until it turns soft.
8. 8 Add turmeric powder, red chili powder, and salt. Mix well.
9. 9 Add the chopped fenugreek leaves and sauté for about 5-6 minutes until they wilt.
10. 10 Add jaggery and mix thoroughly. Cook for another 2-3 minutes.
11. 11 Remove from heat and serve hot with rice or chapati.